Gluten-Free Chole Bhature
Discover the ultimate comfort food with a twist—Gluten-Free Chole Bhature! This beloved North Indian dish pairs hearty, spiced chickpea masala (chole) with fluffy, golden bhature made from gluten-free flours, making it perfect for those with dietary sensitivities. The chole boasts a rich, aromatic gravy flavored with a blend of coriander, cumin, turmeric, and chole masala, simmered to perfection for a deeply satisfying taste. The gluten-free bhature are irresistibly crisp yet soft, thanks to a mix of gluten-free all-purpose flour, rice flour, and yogurt, fried to a puffy, golden delicacy. Ideal for weekend brunches or festive gatherings, this recipe offers all the traditional flavors you love with a gluten-free spin. Serve it hot with a side of pickles, yogurt, or a fresh salad for a wholesome, unforgettable meal!
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Ingredients
- 1 cup Chickpeas (chole), dried
- 0.5 teaspoon Baking soda
- 4 cups Water
- 1 medium Onion, finely chopped
- 1 large Tomato, finely chopped
- 1 tablespoon Ginger-garlic paste
- 1 optional Green chili, finely chopped
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1.5 tablespoons Chole masala (spice blend)
- 1 teaspoon Salt
- 2 tablespoons Oil
- 2 tablespoons Coriander leaves, chopped
- 0.5 teaspoon Garam masala
- 2 cups Gluten-free all-purpose flour
- 0.5 cup Rice flour
- 0.5 cup Plain yogurt
- 1 teaspoon Baking powder
- 1 teaspoon Sugar
- 0.5 teaspoon Salt (for bhature)
- 0.75 cup Warm water
- 3 cups Oil (for frying)
Directions
Step 1
Rinse the chickpeas and soak them in water with 0.5 teaspoon of baking soda overnight or for at least 8 hours.
Step 2
Drain the chickpeas and place them in a pressure cooker with the water. Cook on high pressure for 12-15 minutes until tender. Release the pressure and set aside.
Step 3
To prepare the chole, heat 2 tablespoons of oil in a pan over medium heat. Add onions and sauté until golden brown.
Step 4
Add ginger-garlic paste and green chili. Cook for 2 minutes until fragrant.
Step 5
Stir in the chopped tomato and cook until softened and oil separates.
Step 6
Add coriander powder, cumin powder, turmeric powder, red chili powder, and chole masala. Sauté for 1-2 minutes to cook the spices.
Step 7
Add the cooked chickpeas with the cooking water, and salt. Simmer for 20-25 minutes, stirring occasionally until the gravy thickens.
Step 8
Sprinkle garam masala and garnish with chopped coriander leaves.
Step 9
To make the gluten-free bhature, combine gluten-free all-purpose flour, rice flour, baking powder, salt, sugar, and yogurt in a mixing bowl.
Step 10
Gradually add warm water and knead until you form a smooth, pliable dough. Cover with a damp cloth and let it rest for 30 minutes.
Step 11
Divide the rested dough into 8 equal parts. Roll each portion into a ball and flatten it into a disk about 5-6 inches in diameter.
Step 12
Heat 3 cups of oil in a deep frying pan over medium-high heat.
Step 13
Carefully slide each rolled disk into the hot oil. Fry until golden brown and puffed, about 1-2 minutes per side.
Step 14
Remove with a slotted spoon and drain on paper towels.
Step 15
Serve the hot bhature with the prepared chole. Enjoy your gluten-free chole bhature!
Nutrition Facts
| Serving size | (2879.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 8683.3 |
| Total Fat 758.2g | 0% |
| Saturated Fat 104.6g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 7.3mg | 0% |
| Sodium 4613.1mg | 0% |
| Total Carbohydrate 445.8g | 0% |
| Dietary Fiber 50.8g | 0% |
| Total Sugars 46.1g | |
| Protein 62.4g | 0% |
| Vitamin D 58.8IU | 0% |
| Calcium 645.7mg | 0% |
| Iron 17.4mg | 0% |
| Potassium 2998.7mg | 0% |
Source of Calories